Cilantro Chili Chicken Thighs - Sheet Pan with Roasted Veggies

This recipe is adapted from Celby Richoux's Bacon & Butter Ketogenic cookbook, available at www.ketoresource.org

Ingredients
2 lb boneless skinless chicken thighs, cut into strips
2 cup fresh cilantro, chopped
4 Tbsp olive oil
1/2 cup red chili paste
4 Tbsp soy sauce
4 cloves garlic, minced
2 tsp fresh ginger, minced
2 tsp onion powder
1/2 tsp black pepper

Veggies: green beans, mushrooms, bell peppers, onions, plus 1/4 c olive oil and 2 Tbsp minced garlic

Instructions
- Preheat oven to 400 degrees, and line a sheet pan with foil
- In a small bowl, mix together olive oil, chili paste, soy sauce, garlic, ginger, onion powder, and black pepper
- In a medium bowl, add chicken, another dash of olive oil, and seasoning mixture from above. Stir to coat well. Put in refrigerator for 15+ minutes to marinate
- In a large bowl add green beans and mushrooms (or whatever veggies you choose), 1/4 cup olive oil, and minced garlic. Season with salt & garlic/onion powder to taste. Stir well to coat evenly
- Spray baking sheet with cooking spray, then dump veggies on, and spread out to form one layer.
- Place marinated chicken on top.
- Bake at 400 degrees for 40 minutes or until chicken is cooked through (cooking time will depend on how thick you cut your chicken).

Optional: At the end, broil the sheet pan with chicken and veggies on high for 2-3 minutes to brown and crisp up the edges a bit. Watch closely.
Enjoy!